The best eggplant parmegiania

Every hill town in Italy has its own way of doing this delicious treat. My favorite Italian chef Paul DiBari gave me this one.

Peel and slice the eggplant in 1/3 inch slices. Lay them on an oiled baking sheet. Salt to let the juices drain. Blot the slices, sprinkle with oil, salt and papper, bake at a low oven for twenty minutes. Let cool.

Make a big, delicious pot of marinara sauce. Lay a thin layer of sauce on the bottom of a baking pan. Cover the bottom of the pan with the softened eggplant. Sprinkle with grated Parmesan cheese, and a few handfuls of grated mozz. Drizzle a few gugs of excellent olive oil over everything. Next, more sauce, eggplant, cheese, and so on. Top with more sauce, grated cheese and more mozz.

Bake just until the cheese colors. Let cool. Cut into squares with a sharp knife or a pizza cutter. Serve warm, not hot.